Sunkist Asian Noodle Salad with Pummelo, Peanuts, and Shrimp Recipe

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This light, refreshing noodle salad is bursting with fresh, vibrant flavors from the pummelo and herbs. Sunkist Asian Noodle Salad with Pummelo, Peanuts, and Shrimp can be served at room temperature or chilled, and you can substitute chicken for the shrimp.

Ingredients:

8
oz.
fettuccini-style rice noodles

1/2
lb.
pre-cooked shimp (21 - 25 per pound), tails removed

1
Sunkist® pumello-cut into segments

3
green onions, sliced

1/2
cup
mint leaves, chopped

1/2
cup
cilantro

1/2
cup
roasted, salted peanuts, chopped

Vinaigrette:

3
Tbsp.
canola oil

1
Tbsp.
Sunkist® lemon juice

1
Tbsp.
sugar

2
tsp.
soy sauce

2
tsp.
rice vinegar

1
tsp.
sesame oil

1/4
tsp.
black pepper

1
tsp.
grated, fresh ginger root, peeled before grating

2
garlic cloves, finely minced

Instructions: (Makes 4 servings)

Prepare the rice noodles according to package directions.

To make beautiful pummelo segments, use a sharp knife to cut the top (stem side) and bottom off the fruit. Set the fruit on its bottom and use your knife to cut away the rest of the peel, working from the top to bottom and rotating the fruit as you go until all of the peel has been removed. You want to remove all of the white pith as well. Cut out the segments, leaving behind the membrane that separates the segments.

While the noodles are cooking, prepare the vinaigrette by combining all ingredients in a small mixing bowl. Whisk to combine and set aside.

When the noodles have cooked, drain off the cooking liquid but do not rinse. Place the noodles in a large mixing bowl and toss with the vinaigrette. Tossing the warm noodles in the vinaigrette allows the noodles to absorb flavor from the vinaigrette. Allow the noodles to cool to room temperature.

When the noodles have cooled, add the other ingredients to the noodles and toss well.